Ingredients
Equipment
Method
Instructions
- Begin by chopping your dark chocolate into small pieces. In a microwave-safe bowl, combine 7 ounces of the chopped chocolate with 3 tablespoons of unsalted butter. Microwave in short bursts of 20 seconds, stirring in between, until melted and smooth. Set aside to cool slightly.
- In a separate bowl, whisk together 2 large eggs and 1 cup of granulated sugar until the mixture is light and fluffy. Add in 1 teaspoon of vanilla extract and mix until combined.
- Once the chocolate mixture has cooled slightly, pour it into the egg and sugar mixture. Stir until fully combined and smooth.
- Sift 1 cup of all-purpose flour and 1 teaspoon of baking powder into the chocolate mixture. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Add the remaining 5 ounces of chopped chocolate to the cookie dough, folding it in gently to distribute the chocolate evenly throughout the batter.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- While the dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper.
- Once chilled, scoop tablespoon-sized amounts of dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading. Bake for 10-12 minutes or until the edges are set but the centers are still soft.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy your Soft and Chewy Brownie Cookies warm or at room temperature!
Notes
- Chill the dough for up to 24 hours before baking for better flavor.
- Store baked cookies in an airtight container at room temperature for up to a week.
- Freeze unbaked cookie dough balls for up to three months for fresh cookies anytime.